Vegan Ginger-Cardamom Plum Oat Crisp

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.9

(25)

Tart, jammy plums meet warm spice in this bubbling, golden crisp that feels like pure autumn comfort in a baking dish. Fresh ginger and double-hit cardamom give the filling and topping a fragrant, almost floral heat that makes every bite feel a little unexpected in the best way. The topping comes together with rolled oats, almond flour, and sliced almonds bound by maple syrup and melted coconut oil — no butter, no eggs, nothing that needs substituting, because the recipe is built this way from the start. Arrowroot starch quietly thickens the plum juices as they bubble, so you get a glossy, spoonable filling rather than a watery mess under that crunchy crust. It's the kind of dessert that genuinely doesn't feel like it's missing anything, which is a rare and wonderful thing. Serve it warm straight from the dish, and if you want to lean into the indulgence, a scoop of coconut milk ice cream on top is absolutely the move.

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Ingredients

6 servings

For the filling

2 lbs fresh plums (about 8–10 medium), pitted and cut into ¾-inch wedges
3 tbsp maple syrup
1 tbsp fresh ginger, finely grated
½ tsp ground cardamom
¼ tsp ground cinnamon
1 tbsp arrowroot starch

For the topping

1 ½ cups rolled oats
½ cup almond flour
⅓ cup raw sliced almonds
3 tbsp maple syrup
3 tbsp coconut oil, melted
½ tsp ground cardamom
¼ tsp ground ginger
¼ tsp fine sea salt

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or equivalent 2-quart baking dish) with a small amount of coconut oil.
2
In a large mixing bowl, combine the plum wedges, 3 tbsp maple syrup, fresh ginger, 1/2 tsp cardamom, 1/4 tsp cinnamon, and arrowroot starch. Toss until the plums are evenly coated, then spread them in an even layer in the prepared baking dish.

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